We’ve had our eye on these banana and chocolate cupcakes in our Hummingbird bakery cookbook for a while, and today with a few spare bananas lying around Daddy and Hannah decided to make them.

It was nice for me to watch them bake rather than doing it this time, especially as there were some delicious cupcakes for me to enjoy at the end!

When we were making them it didn’t seem like they used much banana but the flavour was definitely still there and really complemented with the chocolate frosting. I think these might have to become a regular Daddy daughter baking request from now on!

Method

Preheat the oven to 180C / 170C fan / 325F and line a muffin tin with cupcake cases.

Mix the dry ingredients

Get your little one to measure the flour (120g), sugar (140g), baking powder, (1 tbsp), cinnamon (1 tsp) ginger (1 tsp) and salt and add to a large mixing bowl or freestanding mixer.

Mix everything together with the paddle attachment of your mixer or a hand mixer.

Add the butter

Add the butter (80g) to the flour mixture. Make sure it is at room temperature so that it mixes well. If you have to, give it a quick blast in the microwave. Mix it together until it is well combined and has a nice sandy texture.

Add the milk and eggs

Measure the milk (120g) out. I find the best way to do this accurately is to use the ml setting on your digital scales if you have them. Pour the milk into your mixing bowl.

Break the eggs into a separate bowl, and then add them slowly to your mixing bowl. Mix everything together until it is well combined.

Add the bananas

Peel and mash the bananas (This is a great job for your kids to help with). Add them to your cupcake mixture and stir through.

Make the banana and chocolate cupcakes

Spoon the mixture into your paper cases. Fill the cases about two-thirds full.

Bake in the oven for approximately 20 minutes. They’re ready when they are a nice golden brown colour and the sponge bounces back if you press the top.

Leave the cupcakes to cool in the tin, before removing and leaving to cool completely on a wire rack.

Make the frosting

Using a handheld mixer or a freestanding mixer with the paddle attachment, beat the icing sugar (300g), butter (100g), and cocoa powder (40g) together until it is all well mixed.

Turn the speed down and slowly add the milk. Once all the milk has been added, turn the speed up and mix the frosting for 5 minutes or so. It’s ready once it’s lovely, light and fluffy. The longer to beat it, the lighter it will become.

Pipe the frosting on to the top of the cooled cupcakes (or use a knife or palette knife to spread it on) and add some sprinkles or chocolate shavings.

I’m so impressed with your children’s baking skills Helen – your daughter’s piping skills are better than mine already! I just love that picture of her sticking her tongue out whilst she concentrates pouring the milk! And what a deliciousious sounding bake too – delicious! Thankyou too for linking up with #BakingCrumbs,
Angela x

Thanks so much! Yes, her piping is about as good as mine – we find if you cover it with enough sprinkles it always looks alright! She’s a pretty diligent baker and doesn’t like to spill (hence the tongue) – her brother is a little bit more slap dash!